Classic Culinary Arts:

Brandied Peach Preserve Recipe

Brandied Peach Preserve Recipe, part of the classic American culinary arts. Pieces such as Brandied Peach Preserve Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Brandied Peach Preserve Recipe

The Morris white peaches are the best. Take off the skins with boiling water. To each pound of fruit allow one pound of sugar, and half a pint of water to three pounds of sugar. When the syrup is boiling hot, put in the peaches, and as fast as they cook, take them out carefully and spread on platters. When cool, put them in jars, and fill up these with syrup, using one-half syrup and one-half pale brandy. First-proof alcohol, diluted with an equal quantity of water, can be used, instead of brandy, but it is not, of course, so nice.